I used the birds eye mix of frozen Broccoli, Carrots, Beans and Water Chestnuts. The nutrition below is just for the broccoli. Use whatever vegetables you like.
12 Ounce Frozen Vegetables 1/4 Cup Orange Marmalade
10 Ounce Chicken Breast, Boneless, 3 Tbl Teriyaki Sauce
-Skinless 1.5 Tsp Dry Mustard
1 Cups Chicken Stock 1/2 Cup Brown Rice, Uncooked
1 Cup Orange Juice
Put the frozen vegetables in the bottom of a 4 quart slow cooker. Cut chicken into bite sized pieces and put on top. In a small bowl, combine chicken broth, orange juice, orange marmalade, teriyaki sauce, dry mustard and rice. Pour over vegetable-chicken mixture in cooker. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
Per Serving: 299 Cal (9% from Fat, 32% from Protein, 59% from Carb); 24 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 45 g Carb; 4 g Fiber; 15 g Sugar; 83 mg Calcium; 2 mg Iron; 592 mg Sodium